Mango Avocado Salsa

I love this salsa. I love a lot of salsas, but I really love this salsa.

I eat it as a lunch with black bean and quinoa chips from Trader Joe’s. Those are not required, but highly recommended.

You want avocados that are ripe, but still slightly firm, so they dice well and don’t make the salsa mushy. Cut around them and pull them apart.

Remove the pits and use a large spoon to scoop the avocados from their skin. Dice them into 1/2 inch pieces

Remove skin from mango, cut off large pieces and then dice into 1/2 inch pieces and add to the avocados.

Make sure to measure the red onion, disgarding any extras. You don’t want to overpower the other flavors with onion. Cilantro, a must. A little lime juice, olive oil, and kosher salt. The jalepeno is optional; all depends on your preference for heat.

This will cheer up the dreariest of days. Not to mention, it’s good and good for ya.

MANGO AVOCADO SALSA

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Author: Amanda Wilson

Prep time: 7 mins

Total time: 7 mins

Serves: 3 cups

Ingredients

2 medium avocados, halved, pitted, peeled, and medium diced

1 large mango, peeled, pitted, and medium diced

1/3 cup red onion, small diced

¼ cup cilantro, finely chopped

1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

½ jalapeño, stem and seeds removed, small diced (optional)

Instructions

Combine all of the ingredients in a small bowl and gently stir to combine. Serve with tortilla or pita chips.

Tips: Pick avocados and a mango that are ripe yet still slightly firm so the salsa is not mushy. When picking out your avocados and mango consider their size because you want to have a fairly equal portion of avocado chunks and mango chunks; if anything, more avocado chunks.